Buttermilk Banana Cake

• 3/4 cup butter, softened
• 1 cup sugar
• 1/2 cup packed brown sugar
• 2 eggs
• 1 cup mashed ripe banana
• 1 teaspoon vanilla extract
• 2 cups cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• Filling
• 1/2 cup half-and-half cream
• 1/2 cup sugar
• 2 tablespoons butter
• 2 tablespoons flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans
• Frosting
• 2 cups heavy whipping cream
• 1/4 cup confectioners' sugar

1. In a mixing bowl, cream butter and sugars until fluffy. Add eggs; beat for 2 minutes. Add banana and vanilla; beat for 2 minutes. Combine the flour, baking powder, baking soda, and salt; add to creamed mixture alternately with buttermilk. Pour into two greased and floured 9 inch round baking pans. Bake at 375 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes; remove to wire racks and cool completely.
2. For filling, combine half-and-half cream, sugar, butter, flour and salt in a saucepan. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla and pecans. Cool. Spread between cake layers.
3. For frosting, beat whipping cream until soft peaks form. Gradually beat in the confectioners sugar; beat until stiff peaks form. Spread over top and sides of cake. Store in the refrigerator.

butter, sugar, brown sugar, eggs, mashed ripe banana, vanilla, cake flour, baking powder, baking soda, salt, buttermilk, filling, cream, sugar, butter, flour, salt, vanilla, pecans, frosting, heavy whipping cream, sugar

Taken from www.food.com/recipe/buttermilk-banana-cake-121376 (may not work)